**This post is made in collaboration with Reames Egg Noodle. All content, ideas, and words are my own.**
Cheesy Chicken Soup Casserole ~ think chicken soup that you can eat with a fork! If your family is anything like mine, they usually only think of chicken soup when they’re sick. This casserole bridges that with something that can be an everyday meal.
Meet your new favorite dinner for Winter. Okay, I’m being slightly dramatic and overly declarative, but seriously, this dish will catapult you into hero status. In my case, it usually lasts less than a day, because with my kids, I’m only as good as my last meal. Trust me, I’m sighing with you. Sad but true. With that, I’m already brainstorming ways to riff on this.
This is a family recipe that I’ve been making for the last few years. One that my kids liked, but when I swapped out the thin flimsy egg noodles from the dry noodle aisle to Reames Frozen Egg Noodles, they asked, “Is this a new recipe?”. Crazy how one simple change in an ingredient can give a dish such a dramatic makeover.
I’m absolutely with the boys on this one. Reames Frozen Egg Noodles are thick and hearty, and because of its texture, it holds all the flavor and the sauce. Think of it this way, it’s like finally finding the right running shoes that have the right grip and traction. Sure, you got by before, but once you discover the difference in egg noodles, you won’t ever go back to those flimsy thin noodles.
Yay to mighty noodles like Reames Egg Noodles. To find it, bypass the dry noodle aisle and head over to the freezer section. You’ll find Reames there because it’s preservative free and made with only 3-ingredients! You’ll also find that Reames comes in two varieties: the Quick Prep is ready in just 5 minutes and the Homestyle noodles only take 20 minutes!
Now get to it and enjoy.
Cheesy Chicken Soup Casserole
- 1 lb. Reames Frozen Egg Noodle
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1 cup leeks, finely sliced
- 1/2 cup onions, diced
- 4 tablespoons unsalted butter
- 1/2 cup flour
- 2 tablespoons thyme
- 1 tablespoon parsley
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 3 cups low-sodium chicken stock
- 1 cup milk
- 2 cups of cubed chicken
- 1 cup of peas
- 2 cups mozzarella cheese
- 1 cup cheddar cheese
- 3/4 cup parmesan cheese
Heat oven to 350 degrees.
Bring a large pot of water to a boil. Cook Reames Frozen Egg Noodle to al dente; drain well. Set aside.
In a large skillet over medium-high heat, add the oil. When the oil is hot, add the leeks, onions and carrots. Let cook, stirring with a wooden spoon or spatula, until the carrots are softened to preferred doneness, 5 to 7 minutes.
Add in the flour, thyme and parsley, cook and stir until slightly browned, 2 minutes. Add garlic powder, onion powder salt, chicken stock and milk. Bring to a simmer, cook and stir until sauce is thickened, about 3- 5 minutes. Sauce is ready when it easily it coats a spoon.
Remove pan from heat and stir in Reames Frozen Egg Noodles, chicken, 1 cup of mozzarella cheese, cheddar cheese and parmesan cheese. (If you are using an oven proof pan, top with remaining 1 cup of mozzarella cheese and transfer to the oven.) Turn mixture into prepared pan.
Bake until golden brown and bubbling, about 20 minutes. To brown the cheese on top. Turn oven to broil on high for the last 3 minutes. Make sure to keep a watchful eye on the cheese as it goes from golden to burnt very quickly. Serve immediately.